Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

RON'S REAL HOMEMADE CORNY BREAD

Yardboy, I've had a lot of recipe requests in my day but this one takes the cake.
Just about every year at this time I get requests to print your now famous two-way cornbread recipe.
This is beginning to rival your Mom, Nell's famous pickled peppers

Blend everything together:

1-1/2 cups cornmeal

1 cup milk

½ cup creamed corn or corn with peppers

¼ cup Canola oil

1 teaspoon baking powder

2 large eggs, room temperature, lightly beaten

½ to 2/3 cup minced onion

½ to ¾ teaspoon ground red pepper (opt but good)

½ to 2/3 cup grated cheddar cheese

Bake at 350 in sprayed or greased 8x8 square pan for 30-45 minutes until golden brown or until toothpick inserted in center comes out relatively clean.  Please check after 30 minutes, since some ovens bake "hotter" than others and overbaking will cause Yardboy's corny bread to be dry instead of moist. 
 

RON'S E-Z SPEEDY CORNBREAD

Prepare according to package directions:

1 box Jiffy corn muffin mix

Then blend with:

½ cup creamed corn or corn with peppers

½ to 2/3 cup minced onion

½ to ¾ teaspoon ground red pepper (opt but good)

½ to 2/3 cup grated cheddar cheese

Bake at 350 in sprayed or greased square pan.  Yardboy suggests adding an extra 10 minutes or so to the baking time on the box - "just keep your eye on it", he says. 

More recipes, etc. on Rita's web site: www.abouteating.com

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